For Em Ecker, becoming an Executive Chef was never a matter of if, but when. Growing up on a farm in Maryland, Em's love for cooking began at a young age, surrounded by the rich traditions of family meals and homegrown ingredients. Whether it was canning harvested vegetables for the winter or watching her aunts and grandmother prepare Sunday dinner, the kitchen was always a place of warmth, connection, and creativity. But it was the time spent in her Greek Uncle Paul's kitchen at just eight years old that truly ignited the flame of passion within her. Watching his fiery dedication to the craft, Em knew that she too was destined for a career in the kitchen.
Rather than following the traditional route of culinary school, Em’s journey to becoming a chef was built on hands-on experience. She worked tirelessly through various restaurant positions, learning from every mentor, kitchen, and challenge along the way. With each step, she honed her skills and developed a style uniquely her own. Now, as the Executive Chef at King Neptune, Em brings a wealth of experience, a deep passion for food, and a vision for setting new standards in the culinary scene.
When owners Jimmy and Keaton approached her about the position at King Neptune, it was an immediate alignment of goals and vision. Together, they are committed to creating something truly special—setting King Neptune apart from the rest and raising the bar for how food is prepared and served in the city. Em Ecker is ready to lead this exciting new chapter and share her journey through the flavors and stories of King Neptune.
What makes King Neptune unique?
First, King Neptune is the oldest-running restaurant in New Hanover County, opening in 1947! Although it has changed hands many times, we are honored to continue this legacy and offer something new in this historic Wrightsville Beach restaurant.
What sets KN apart from others is our commitment to serving high-quality, delicious, and integrity-made food. We are so proud to be the first and only restaurant in New Hanover and neighboring counties verified as a Seed-Oil-Free Establishment by Seed Oil Scout.
We carefully review and select our ingredients to avoid seed oils, which tarnish the flavor of food and have numerous adverse health indications. Instead, we opt for natural animal fats like tallow, lard, and butter, as well as quality olive oil and avocado oil to add depth of flavor to our dishes. We source almost all of our ingredients from local farms in this area (shout out to The Wilmington Farmer's Market), giving us the freshest produce, meat, & dairy possible. Oftentimes, the vegetables were pulled from the ground in the morning and served to our customers that same night- a process that brings me a lot of joy. We use a reverse osmosis water filter for guests' drinking water and cooking. Our dedication to only using the best ingredients, sourced responsibly, shines through in every bite.
How would you describe the type of food you like to cook?
I love to cook food rooted in quality, simplicity and comfort. For me, it's all about showcasing beautiful, seasonal ingredients sourced locally whenever possible. I love to come down-home comfort foods made from quality ingredients to show people that they can eat the most delicious food and still feel good about what they're putting in thebodiesody! I love to cook for someone using ingredients they would not usually choose or think they don't like and then blow their minds by using farm fresh produce, meat, and no seed oils, which immensely change the flavor of a dish and ultimately their minds. People have told me before that I cook like their grandma- a compliment I gladly welcome.
What motivates and inspires you as a Chef?
As a Chef, I draw immense inspiration from my wife, Kim. As a health coach, her passion for holistic wellness and nutrition knowledge encourages me to push beyond my culinary boundaries and restaurant standards. Her guidance has deepened my understanding of the intricate relationship between food and the human body and fueled my mission as a chef to feed people food that is also medicine. With her influence, I'm motivated to craft dishes that delight the palate and nourish the body. I'm committed to using my skills to create farm-to-table cuisine that celebrates our farmers and the best of the region's produce. Food and health are inextricably linked, and I strive to reflect this synergy in every dish I create!
Food is my love language, and I love how food brings people together. I am inspired daily by my team, which is eager to learn and progress in their skills and knowledge. Their heart and hard work inspire me to be the best leader and Chef I can be.
What might diners not know about you?
People who only see me in 'Chef mode' might not know I'm a big softy outside the kitchen! I have a big heart, and as my wife says, I'm always "collecting strays, " whether animals or people. I always root for the underdog and don't care much about the glory. Ultimately, what is most important to me is that people feel loved and included exactly as they are.
What is your current favorite dish on the menu?
As a Marylander, there is no question about this— the Maryland Crab Cakes are my favorite dish on the menu. I grew up making and eating crab cakes, so it's exciting to share my taste of home with my NC community.
What's your favorite local product and how do you use it on your menu?
My favorite local ingredient is undoubtedly Morgan's sweet potatoes, grown by our friends at Red Beard Farm. They are so sweet and flavorful, and we love showcasing their versatility on our menu. These gems are featured in our salmon dish in the sweet potato hash, which is perfectly balanced and crispy. We also serve fingerling sweet potatoes fried crisp—and in beef tallow, it's a game changer. Our pastry chef bakes sweet potato biscuits that serve as the vehicle for our Chicken n Biscuit, a crowd favorite. Morgan's sweet potatoes truly elevate each dish.
Favorite foodie city?
I'll be honest: I haven't travelled to many cities! I am a camping trip and cooking-over-the-fire person—that is where I've had some of my best meals. However, we are planning a trip to Charleston in the near future, and I'm very excited to check out the food scene there.
What's your all-time favorite comfort food?
My all-time favorite comfort food is, hands down, Ma's spaghetti! There's just something about it that instantly transports me back to my childhood. It's more than just a meal- it's a feeling of safety, warmth, love, and family.
Describe the best meal you've ever eaten.
This is a hard one, but one meal that sticks out in my mind was a trip to one of my favorite places on earth, Eleuthera, The Bahamas. There's a restaurant on a beautiful resort that was almost entirely self-sustainable, growing their own produce (a huge feat in that terrain), using local fish, and creating an incredible culinary experience in an area with limited resources. Honestly, I can't even remember exactly what we had because we tend to order the menu, and it was undoubtedly one of the best meals and experiences I've ever had.
3 songs on your current playlist.
What advice do you have for home cooks?
"Cook with intention, cook with love."
To home cooks, I encourage you to never lose sight of the love and passion that drives you to create. Don't be afraid to experiment, try new things, and draw inspiration from the world around you. Also, remember that simplicity will take you far. When faced with challenges or setbacks, remember that every great dish starts with a single ingredient, and every great chef begins with a single step. Keep pushing forward, and always, always cook with love!
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